Posts tagged as:

Casserole

What’s for Dinner: Crockpot Egg and Broccoli Casserole

March 25, 2008 · 2 comments

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I had to be out yesterday morning and afternoon, with just a couple hours in between at home to figure out what we were going to have dinner. Dinner that I didn’t have time to make. So I found this crock-pot recipe for Egg and Broccoli Casserole. It was simple, and the cooking time was exactly the same amount of time between my leaving again and all of use arriving home to eat, so it was a perfect fit.

Egg and Broccoli Casserole Recipe

24 oz. carton cottage cheese

10 oz. package frozen broccoli, thawed and drained

2 cups sharp cheddar cheese

6 eggs, beaten

1/3 cup flour

1/4 cup butter or margarine, melted

3 tsp finely chopped onion

1/4 tsp salt

extra shredded cheese

Combine first eight ingredients. Pour into greased slow cooker.

Cover and cook on high 1 hour. Cook on low  2 1/2 to three hours more until eggs are set.

Sprinkle with extra cheese and serve.

I thought this turned out really well. It was good, and even though it was meatless, the eggs and cheese still packed some hefty protein. (Low fat? Probably not.) And it covered up the broccoli enough that my husband ate it. He will not eat broccoli that hasn’t been completely obliterated by some sort of sauce or cheese. Next time I might try throwing in some chunks of ham or bacon crumbles just to make it a bit more hearty. (My husband also thinks it’s not dinner with out meat.) This would be great for breakfast as well. Like quiche without the crust.

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What’s for Dinner: Chicken Noodle Delight

February 19, 2008 · 0 comments

I found this recipe in Taste of Home’s Light and Tasty magazine. It’s a classic comfort food dish made over to be healthy using ingredients low in fat, calories and sodium.

Chicken Noodle Delight Recipe

4 cups uncooked yolk-free noodles

1 can reduced-fat, reduced sodium condensed cream of chicken soup

4 ounces reduced fat cream cheese, cubed

1 cup reduced fat sour cream

1 cup plain yogurt

1/4 cup fat-free milk

3 tbs of minced fresh parsley or 1 tsp of dried parsley

1 tsp of onion powder

1/4 tsp of salt

2 cups cooked, cubed chicken breast

1 cup reduced-fat butter, melted

Cook noodles according to package directions. In a large bowl mix together soup, cream cheese, sour cream, yogurt, milk, parsley, onion powder and salt. Stir in chicken. Drain noodles, toss with chicken mixture. Transfer to a 2 quart baking dish coated with non-stick cooking spray. Combine cracker crumbs with melted butter. Sprinkle over casserole. Bake at 35o degrees for 4o minutes of until heated through.

I liked this dish a lot. I did think it needed more salt to really bring out the flavors. Next time I’ll either add more salt or not use reduced sodium soup. The magazine claims that this has 432 calories per 1 cup serving. That’s not bad when you consider it’s loaded with both cream cheese and sour cream.

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